YIELD 6 servings
ACTIVE TIME 15 minutes
TOTAL TIME 55 minutes (plus 8-12 hours soaking time)
This oatmeal-meets-muffin-tin cake recipe is perfect for having a healthy breakfast available on busy weekdays. Make a batch on the weekend and keep them in your freezer. For a grab-and-go breakfast, reheat the oatmeal cakes in the microwave for about 40 seconds.
- 2½ cups old-fashioned rolled oats
- 1½ cups low-fat milk
- 1 large egg lightly beaten
- ⅓ cup pure maple syrup
- 2 tablespoons canola oil
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ¾ cup blueberries, fresh or frozen
- Combine oats and milk in a large bowl. Cover and let soak in the refrigerator until much of the liquid is absorbed at least 8 hours and up to 12 hours.
- Preheat oven to 375°F. Coat a 12-cup nonstick muffin tin with cooking spray.
- Stir egg, maple syrup, oil, vanilla, cinnamon, baking powder and salt into the soaked oats until well combined. Divide the mixture among the muffin cups (about 1/4 cup each). Top each with 1 tablespoon blueberries.
- Bake the oatmeal cakes until they spring back when touched, 25 to 30 minutes. Let cool in the pan for about 10 minutes. Loosen and remove with a paring knife. Serve warm.
MAKE AHEAD TIPS
- Wrap airtight and refrigerate for up to 2 days or freeze for up to 3 months.
- Nonstick muffin tin with 12 (1/2-cup) cups
- People with celiac disease or gluten-sensitivity should use oats that are labeled “gluten-free,” as oats are often cross-contaminated with wheat and barley.
Per serving264 Calories, Total Fat: 9 g, Saturated Fat: 1 g, Cholesterol: 34 mg, Carbohydrates: 41 g, Fiber: 4 g, Total Sugars: 18 g, Added Sugars: 12 g, Protein: 7 g, Sodium: 219 mg, Potassium: 277 mg, Folate: 24 mcg, Calcium: 150 mg
Carbohydrate Servings 3
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